Tortillini and Cheese Recipe by Nicole

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Ingredients

2 pounds of dry or frozen tortellini (cooked according to
the packaging)
2 cups milk
1 cup cheddar cheese
¼ cup butter
¼ cup flour
½ teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon of onion powder
½ teaspoon dried parsley
Note: I find when making a cheese sauce that having
everything measured out and ready to add to your pot immediately is the key to
making sure this turns out correctly. You need to have everything ready to go
when you need it. You won’t necessarily having time to start measuring or you might
end up with more lumps in your cheese sauce than sauce.*
Place your burner on medium and begin to melt the butter in
saucepan, and gradually start adding flour using a whisk to mix everything
together. Be patient and go slow with this process.
When your flour butter combination starts getting thick slowly
start adding milk and whisking at the same time. Stay patient! If it starts
lumping up don’t panic just keep whisking it should start coming together. Go
slowly while adding the milk
As it starts to thicken up keep whisking and add the spices
while doing so. DO NOT allow your cheese sauce to come to a boil at any point
because once you add your cheese the oils in the cheese and the milk will start
if you find your cheese sauce to be lumpy you can slowly pour it into a